Creamy Spinach and Mushroom Croissants

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You don’t say!?!?!? 

Lets make some spinach croissants!
pillsbury collage 1.5

* Yields 8


1 pillsbury crescent roll tube

1/2 a bundle of spinach washed and chopped

1/4 cup of tahini

2 cloves of garlic

4-5 mushrooms

olive oil or any oil of choice

Braggs liquid soy  or soy sauce

2 splashes of water


Preheat your oven to 375

* If you have never worked with this dough before it needs to be kept refrigerated up until use.  Exposure to air makes it delicate, but don’t worry they don’t have to be perfect!

Unroll the dough carefully , trying not to stretch the dough too much! It’s perforated  so the “hard part” is all done for you.  : )

Separate the triangles and place them on a greased cookie sheet.

toss all other ingredients into a blender making sure to evenly disperse the liquids , and to add the spinach bits at a time to save your blenders motor.

Blend until a creamy paste is achieved. ** Be careful the mixture doesn’t end up too thin. — if it does, you can always add more spinach to hopefully thicken it up.

We’re ready to go!!

Place one and a half dollops  of the mixture onto the larger end of each dough triangle , and loosely roll to the small point.

The oven is ready to go ! Toss ’em in for 10-12 minutes and get ready to enjoy!!




Down here…

Do you have a sweet tooth?

Know what else you can do?

Oh you know that’s right!! Chocolate croissants!!


* click the pick to find out more  about enjoy life products!*


Simply add 4-5 pieces of chocolate chunks  to the larger end of each triangle , bake at the same time and temperature and that’s it!

** If you like … try making half of each some savoury, some sweet! **

Bon appetit!



MMmmmMMmmMmmm mmmmmmm!IMG_2063

This quick and easy pesto goes nicely with almost anything! I’ve shown it on noodles but try it on a sandwich or in your favorite salad!

WHat you need

Kale ( 4-5 stalks– remove the vain of the kale … only use the leaves : D )

Fresh Basil – 10-12 leaves ( washed and loosely chopped)

Garlic 4-5 cloves!  ( diced and sautéed in vegan margarine)

Lemon Juice ( 3-4 splashes)

Cashews  – 1 handful ( you may sub in any kind of nut  you may have … although cashews turned out to be quite nice : D)

Olive oil – 2 teaspoons

Place the cashews into a container for blending and cover them with water. …set aside

The secret to this cheese -less spread is sautéing the garlic! chop the garlic into a wok , on high heat until the garlic has browned.


wash and chop both the basil and the kale ( using only the leaf! )  place into container with cashews.

add in garlic , lemon juice and olive oil . ** try to layer the liquids so that it is easier on your blender! i.e. cashews,water,kale,olive oil,basil,lemon juice…**

blend away until you have reached a nice smooth consistency. Give it a taste to see if there’s anythingmissing!  ( you may want salt!)

but… Presto! there’s your pesto!  : D

Store it in a tightly sealed container in the fridge , the lemon juice should help it keep longer but I wouldn’t recommend having it for more than 2 weeks!

…mmm… and it’s so tasty it’ll be gone before then anyways!!